Fructose, a monosaccharide, is naturally present in fruits and is used in many food products as a sweetener. This article reviews the properties and sources of fructose in the food supply, the estimated intake of fructose in Western diets, the intestinal absorption of fructose, and the metabolism of fructose and its effect on lipid and glucose metabolism. The health implications of increased consumption of fructose are discussed, and inborn errors of fructose metabolism are described.
|Original language||English (US)|
|Title of host publication||Encyclopedia of Human Nutrition|
|Number of pages||5|
|State||Published - Jan 1 2012|
- High-fructose corn syrup
ASJC Scopus subject areas